Saturday, 16 March 2013

Chana Daal and Palak with Phulkas...

I've not made this combination and so was hesitant to make too much. So I made the chana daal separate and the palak separate as two salans and then combined a bit of each..

The family was a bit unsure too but Alhamdolillah it tasted really very good.. SO I'll write both recipes and then u do as you wish :)


I keep a batch of frozen, pureed spinach in the freezer - you can buy urs or make your own.

Just saute fresh spinach in some ghee and a little salt. Once wilted, puree with a little water and cool down. Freeze in portions.

To cook, heat some more ghee and fry 1 tsp white zeera and 2 cloves garlic in it. Saute two chopped green chilies.

Add the spinach. Add salt and black pepper. Mix and let it cook. It will cook and reduce.. Once its nice and bhunofied, set aside.

Chana Daal

Clean wash and soak the daal for at least 4 hours. Overnight is best.

Heat 2 large chopped onions in ghee and add 4 red round chilies and 2 cloves of garlic

Saute a bit.

Add 1 tsp salt, or to taste
1/2 red chili flakes
1/4 tsp haldi
1 level tsp garam masala
3 or 4 crushed curry leaves
1 level tsp roasted white zeera
Saute the spices and add 5 to 7 washed dried plums (alu bukharas)
Add the drained daal
top up with enough water to cook the daal

Its cooked when the daal is completely soft. Dry off excess water.

Now in another pan heat very little ghee and mix 2 portions daal to 1 portion spinach.

In the ghee saute 1 green chili, chopped and then add he daal spinach mix. Saute well and let it cook on medium low heat.. until the ghee separates.

The alu bukharas are great for the taste.. ghee is a matter of personal preference.. you can use oil but the real taste will come out with ghee..

Serve with phulkas .. though pooris are great too.


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  2. This comment has been removed by the author.

  3. Hullo Elin

    Thanks for writing.. have added my blog to your site.. and am mighty glad about it :) Thanks a lot for the wink ...



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